Makes 2 half pints. Prep time: 10 minutes. Cook time: 20 minutesIngredients:
- 1 quart red bell peppers (approximately 11/2 pounds)
- 1/4 cup bottled lemon juice
- 3/4 cup white wine vinegar
- 1/4 cup olive oil
- 11/2 teaspoons granulated sugar
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Prepare a boiling water bath canner and 2 half pint jars. Place lids into a small pan of water and bring to a gentle simmer.
- Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil and place the peppers on the pan and slide the pan under the broiler.
- Cook the peppers for 1 to 2 minutes per side under the broiler, until they are uniformly charred and they have slumped. Remove pan from the broiler and cover the peppers with another length of aluminum foil. Let the peppers rest of until cool enough to handle.
- While the peppers cool, make the pickling liquid. Combine the lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt, and pepper in a medium saucepan. Bring to a boil and then reduce heat to low.
- Once peppers are cool, peel away the blackened skin and remove seeds and cores.
- Pack the peeled peppers into the prepared jars and cover with the pickling liquid, leaving a generous 1/2 inch headspace. Using a wooden chopstick, gently prod the peppers to ensure that any trapped air bubbles have been released. If necessary, add more liquid to return the headspace to 1/2 inch.
- When jar are nicely packed, wipe rims, apply lids and rings and process in a boiling water bath for 15 minutes.
Note: I've easily doubled and tripled the recipe.